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Saturday, February 19, 2011

Vegetable and Tofu Stir Fry

When I make Asian-themed stir fries, I rarely use any measurements at all, I just dump things in until I decide it's done. So, feel free to use this as a rough guideline and throw whatever you want in your pan.

Also, I know some people aren't fans of tofu, either because they aren't comfortable with processed soy, or they just don't like the taste or texture. I support most things in moderation, and it's a good source of protein. We eat tofu maybe once every six months, so I'm not overly concerned. If you are, feel free to swap out thinly sliced chicken or beef, or go straight veggies.

In a large frying pan, saute pan, or wok, heat the oil over medium heat. I have just one non-stick pan, and I use it for stir fry because tofu doesn't stick and fall apart. Add the tofu and cook for several minutes on each side until it's lightly browned. Add the vegetables and cook a few minutes more, stirring frequently. I steam the broccoli for just a few seconds before adding it just to take the bite out, but leaving it crunchy.

I would usually add some chopped garlic and grated ginger at this point, but I completely forgot until just now. You would add that after the veggies have been cooking for a few minutes.

Soften or melt the peanut butter, either in the microwave (be careful not to burn) or on the stove. Add the rest of the sauce ingredients and mix together.

Pour the sauce mixture over the vegetables, add in the peapods and turn the heat off. Add 1/4 cup of water if necessary to get the sauce to the desired consistency. Stir well.

Serve over rice or noodles. This has some kick thanks to the chili paste and hot oil, but of course you can tone that down. If you want your mouth to be on fire, add a little sriracha when serving. Eat it with chopsticks, because that's just fun.